Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
How it's done
Dough
Mix the flour, yeast and salt in a bowl. Add the butter, milk and water, mix together, knead to form a soft, smooth dough, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Place the dough on a lightly floured work surface, roll out to a thickness of approx. 4 mm. Cut out circles using a circular cutter (8-10 cm in diameter), combine the remainder of the dough, roll out again, cut out until all the dough has been used.
To bake
Heat a wide, non-stick frying pan over a medium heat. Place 3 dough circles in the pan, cover with a sheet of baking paper, place a slightly smaller frying pan on top, cook for approx. 5 mins. Carefully remove the pan and the baking paper, turn the circles over, continue to cook for approx. 2 mins. Remove, wrap in a clean tea towel to keep warm. Repeat the process with the remaining circles of dough.
| Tip: | You can fill the tigelle with cold cuts, cheese or grilled vegetables, as desired. Pesto modenese goes particularly well with this. Ideally, you would use lardo for this. However, as it's not so readily available, you can also use pancetta. Method: 150 g sliced lardo or pancetta, finely chopped, 2 garlic cloves, minced, and 1/2 bunch rosemary, finely chopped, mix and chop until you have a cream of sorts. |
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